Saturday, April 14, 2012

Key Lime Pie

I made this to serve to my friends after a crawfish boil.  It was the perfect ending to a perfect meal.  I combined some recipes I know well, to create this one.

Lime Mixture:
  • 3 egg yolks
  • 1 can of sweetened condensed milk
  • ½ C. of fresh squeezed lime juice
  • 1 t. lime zest
  • 9 inch graham cracker crust
Sour Cream layer:
  • 2 C. (16 oz.) sour cream
  • 1/3 C. sugar
  • 1 t. vanilla
  • 1 t. lime zest 
  1. Preheat oven to 350 degrees
  2. Beat the egg yolks with the condensed milk, lime juice and lime zest
  3. Pour mixture into the graham cracker crust
  4. Bake for 30 minutes
  5. While the lime mixture is baking, make the sour cream layer
  6. Whisk the sour cream, sugar and vanilla together
  7. Remove the lime mixture from the oven
  8. Preheat oven to 500 degrees
  9. Spread the sour cream layer over the lime mixture and sprinkle the lime zest on top
  10. Return to the oven for about 5 minutes, just until it firms up
  11. Remove from oven and allow pie to cool
  12. Refrigerate the pie overnight and then serve 
Tips and Tricks:
  • I have not had luck finding KEY limes.  I make this with fresh lime juice.
  • You might need to wrap the edge of the pie pan with foil so the graham cracker crust doesn’t burn during the lime mixture baking step.


  1. Sadly, I have only seen them at walmart in NOLA. Not sure why they aren't in the grocery stores. Might try posting on Dorignac's FB wall and asking them to carry them!

  2. And I am going to make this one for sure.

  3. It's YUMMY. I think Freddie will like it!